The delicious pasta coupled with tomato sauce that is so well-known throughout Europe comes to mind when they hear the country of Italy. However, only a few people are aware that spaghetti is one of several meals using pasta, which is the national icon of Italy. Nowadays, pasta dishes are available to tourists all around the world, but Italy is perhaps the only place where they can truly taste authentic.
Pasta, with hundreds of different shapes and flavors made from wheat, is the most popular and favorite dish in Italy, more than pizza. It’s no surprise that pasta, first recorded in ancient texts from the 12th century in Italy, became such a popular food in this country. It is also the world’s leading country in pasta production, export, and consumption.
“World Pasta Day” was first celebrated in 1997, following the initiative of a group of international associations to encourage countries to research and learn about the nutrition that pasta brings, as well as the effects of pasta on human health.
Because pasta is such a flexible cuisine, it may be prepared in a variety of ways while typically being a basic dish. Italians sometimes accompany their small-portioned pasta meals with a slice of meat, hence certain pasta dishes are offered as a first course. Pasta is also cooked as a salad with a substantial quantity for supper or a light lunch.
Pasta sauces come in a variety of colors and textures. Diners must observe and make a thoughtful choice when selecting the sort of pasta and sauce to serve together. Long, thin pasta strands work best with straightforward sauces like pesto, while thicker noodles go well with tomato sauce. On the other hand, twisted pasta meals will be more intriguing with thick sauces. With its pasta, the sauce should be served equally. It’s crucial to balance the amount of sauce used with the portion of pasta. Until now, pasta is processed into many typical dishes depending on the region. However, no matter how it is prepared, pasta still captures the hearts of diners with its nutrition and variety of flavors.
Spaghetti alla Chitarra in Abruzzo
Spaghetti alla chitarra is the name of typical egg noodles in Abruzzo, Central Italy. Unlike the popular round cylindrical spaghetti, it has a square cylindrical shape. As its name describes, this pasta is created by chitarra, a thin layer of rolled dough placed on strings and rolled evenly to create even and long noodles underneath. This pasta dish is often served with Abruzzese ragu stew.
Lombardy with the popular pasta of Farfalle
Globally recognized as “bow-tie” due to its shape, the word ‘farfalle’ in Italian also means butterfly. With an eye-catching appearance, this is still a typical pasta of the northwest region of Italy, Bologna. They are often eaten with beets, spinach, or squid. Thanks to its ability to hold sauce, this pasta dish is best served with a side dish of tomatoes and basil.
Emilia Romagna is famous for Strozzapreti
Strozzapreti is a hand-rolled pasta originating from the Emilia-Romagna region of northern Italy. No fixed size or shape, Strozzapreti is usually made from flour, water, Parmigiano-Reggiano cheese, and egg whites. The locals sometimes make this pasta dish with seafood, so the sweet flavor of shrimp and clams gives it a unique, unforgettable flavor.
A healthy Gigli originating in the Tuscany region
Gigli, also known as lilies, is a dry pasta served with raw vegetables from Tuscany, Central Italy. This pasta dish is very beautiful on the plate, they can be eaten with a variety of sauces. However, you can try another amazing taste by mixing it with fresh zucchini, garlic, and parmigiano-reggiano cheese.
Campania region is homeland of Penne
Penne is a famous dish of Italian pasta that originated in southern Italy, Campania. It is cut diagonally at both ends, looking like the nib of a pen. This pasta dish comes in 2 different sizes including pennette and pennioni. Penne can be smooth or wavy and best served with a thick sauce. Penne is traditionally served with an arrabbiata, a spicy tomato sauce.
Bucatini is spaghetti in the Lazio
Bucatini, which resembles spaghetti, originates from the central Italian region of Lazio. It closely resembles macaroni with an elongated tubular structure made of hard wheat flour. This noodle dish can be served with any sauce. In addition, bucatini will have an ideal flavor when eaten with grilled meatballs and mozzarella cheese.